All posts filed under: roots

Daikon History The word Daikon comes from two Japanese words: “Dai” which means “large”, and “kon” which means “root”. Daikon is a root vegetable native to the Mediterranean and brought to China for cultivation around 500 B.C. The roots are usually oblong or cylindrical in shape, and have been grown up to 40-50lb large. In Japan, more daikon is produced than any other vegetable. Daikon is a member of the Brassicaceae or mustard family, which explains the slight kick you get you indulge in some. Cultural info and Health/Nutritive Value: Daikon has been used for centuries as a natural diuretic and “cleansing” agent. In China, the Daikon root is boiled into a tea to help with digestion. Chinese herbalists boiled Daikon with seaweed to purge the body of dairy build-up (makes sense something would be needed for this since most Asians are lactose intolerant) and toxins. Daikon radish is low in calories and high in enzymes that help to digest fat and starch, while also providing high amounts of vitamin C, B vitamins, potassium, and phosphorus. It’s …